Juan’s Gluten Free Bread

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Juan de la Cruz’s Ultimate Gluten-Free Bread recipe


  • 20g Psyllium husk
  • 360ml warm water
  • 350g Orgran self-rising flour
  • 15g caster sugar
  • 8g activated yeast
  • 15ml olive oil
  • 8ml apple cider vinegar
  • 1 egg white

First, let’s make the dough. You can do this with a stand mixer or by hand.

Start by making the psyllium gel: mix the psyllium husk and lukewarm water in a bowl. After about 30-45 seconds, it’ll turn into a gel. In a large bowl or the bowl of a stand mixer, whisk together the ORGRAN self-rising flour, sugar, salt, and instant yeast.

If you’re using active dry yeast instead, mix it with the sugar and ½ cup (120g) of the water from the recipe. Let it sit for 5-10 minutes until frothy, then add it to the dry ingredients along with the psyllium gel, olive oil, and vinegar.

Make a well in the dry ingredients, then add the psyllium gel, olive oil, and vinegar. Knead the dough until it’s smooth and everything is well incorporated.

The dough should be smooth and come away from the sides of the bowl. It shouldn’t be sticky when you touch it with clean hands, though it might stick while kneading.

When it’s time to shape and proof the dough, lightly sprinkle some flour on your work surface. Roll the dough into a rough rectangle. Starting from the wider side, fold the dough over itself and press gently to seal. Keep folding and pressing until you’ve got a nice log shape. Move your dough log onto a baking sheet lined with a silicon or parchment paper. Cover it with plastic wrap to keep it from drying out. Find a warm spot and let the dough rise until it’s doubled in size, about 1 hour.

To bake the bread, adjust your oven rack to the lower middle position and place a baking tray on the bottom rack. Preheat the oven to 220°C for at least 30 minutes. Once the dough has doubled, use a sharp knife to make slashes on top and gently brush it with whisked egg white.. Put the loaf on the lower middle rack, toss 5-6 ice cubes into the tray on the bottom, close the oven door, and immediately lower the temperature to 200°C. Bake with steam for 15 minutes without opening the door. After 15 minutes, open the oven to let out the steam. Close the oven and bake for another 25-30 minutes until the bread is golden brown.

Finally, take the bread out of the oven and let it cool on a wire rack until it’s at least lukewarm before slicing. The crumb needs time to set, or it’ll be too sticky inside. Enjoy your Juanderful gluten-free bread!


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